Forsyth Country Club’s Executive Chef, J. Daniel Montano, CEC, melds innovation with PlateCraft-acquired expertise to craft a unique Chori Pollo, artfully pairing chicken breast, chorizo, and refried bean flan with puffed Arroz Rojo, salsa verde chip, and a queso fundido ring.
“The hands-on aspect of PlateCraft played a big role,” says Montano. “It wasn’t just about learning from the presenters—who were incredibly helpful—but also from fellow attendees. It taught me the value of asking questions, a reminder that it’s okay to seek help.”
One technique that makes this dish unique is the use of food molds, a skill highlighted at PlateCraft. “Chef Geo Lanez provided valuable insights into the use of molds and mats, which was significant for me. It was an eye-opening realization of the benefits of using food molds and stencils,” says Montano.
This Chori Pollo is not just a dish; it’s a narrative of Montano’s journey and dedication to his craft. His choice to feature it was driven by a fondness for the Quenelle Large mold, and his love for the dish itself. “Combining the two creates something truly unique,” Montano reflects. “I always strive to showcase Hispanic food whenever possible.”
Montano’s Chori Pollo is more than just a testament to his skills; it’s a promise to keep pushing the boundaries of culinary arts, blending traditional flavors with innovative techniques learned from experiences like PlateCraft.
